To make this a one-dish meal, serve this dish over shredded lettuce and topped with chopped green onion, a dollop of sour cream, and some guacamole.
INGREDIENTS | SERVES 8
2 pounds lean ground beef
1 large onion, peeled and diced
1 4½-ounce can chopped chilies
1 12-ounce jar mild enchilada sauce
1 10½-ounce can golden mushroom soup
1 10½-ounce can Cheddar cheese soup
1 10½ ounce can cream of mushroom soup
1 10½-ounce can cream of celery soup
2 cups refried beans
Plain corn tortilla chips, to taste
Add the ground beef and diced onion to the pressure cooker. Bring to high pressure and maintain for 5 minutes. Quick-release the pressure and remove the lid. Remove and discard any rendered fat. Stir the ground beef into the onions, breaking the beef apart.
Stir in chilies, enchilada sauce, soups, and refried beans. Lock the lid into place and bring to low pressure; maintain for 5 minutes. If you'll be serving the dish immediately, you can quick release the pressure. Otherwise, remove from the heat and allow the pressure to release naturally. Stir 8 ounces or more tortilla chips into the mixture in the pressure cooker. Cover and stir over medium-low heat for 15 minutes or until the tortilla chips are soft.